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A woman I know whose parents owned a restaurant here gave her recipe for onion rings, which were rumored to be wonderful. The recipe involves leaving the breaded rings overnight in a cooler. Wish I had a walk-in cooler!
A woman I know whose parents owned a restaurant here gave her recipe for onion rings, which were rumored to be wonderful. The recipe involves leaving the breaded rings overnight in a cooler. Wish I had a walk-in cooler!
This. Also separate the rings and only use the large ones. Save the smaller ones for something else. Soak in milk, dredge in seasoned flour, separate the rings and lay out in rows on a sheet pan. Chill overnight.
I prefer an onion loaf over rings. Very thinly sliced onions, lightly coated in a spicy flour mixture after a good soak in buttermilk, then fried as a loaf.
I prefer onion straws since the texture of a big fat slippery onion inside a crispy crust is kind of gross. Same deal: cut them slim, not into rings, soak in buttermilk and dredge in whatever you prefer or a mixture. Cornstarch is very crisp when fried, so add a little. Season the dredge but save the salt until cooked.
I soak mine in buttermilk, too. Then double dip in cake flour, buttermilk and cake flour again. The result is crunchy and tempura-like. There's something I add - not enough so you can taste it but enough to add that certain something that people seem to love. But I'm keeping it a secret since it took decades of experimenting to perfect my recipe.
I'll tell Chef Daughter on my deathbed if she hasn't figured it out by then. Heh.
A trick is having your oil the correct temp. And using clean oil.
By the time I am done everyone's eaten all the rings which leaves me a major mess to clean up in the kitchen. But, really, they aren't much good if you let them get cold. This is why I only do them on Father's Day anymore.
I soak mine in buttermilk, too. Then double dip in cake flour, buttermilk and cake flour again. The result is crunchy and tempura-like. There's something I add - not enough so you can taste it but enough to add that certain something that people seem to love. But I'm keeping it a secret since it took decades of experimenting to perfect my recipe.
I'll tell Chef Daughter on my deathbed if she hasn't figured it out by then. Heh.
A trick is having your oil the correct temp. And using clean oil.
By the time I am done everyone's eaten all the rings which leaves me a major mess to clean up in the kitchen. But, really, they aren't much good if you let them get cold. This is why I only do them on Father's Day anymore.
I dream of doing anything fried in a turkey fryer on the driveway. Still some clean-up, but not half the kitchen.
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